Small Potato Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 74 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 91 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Ingredients
Preparation steps
Combine the flour, the yeast and the sugar in a large bowl. Season with salt and pepper and add the olive oil. Slowly pour in 100-120 ml of lukewarm water (approximately 1/4 - 1/2 cup), while continuously kneading. Knead until the dough is elastic and no longer sticky (about 5-10 minutes). Cover with a kitchen towel and leave to rise in a warm place until the volume has doubled.
Shape the dough into a long roll and cut into 20 pieces. Roll the pieces of dough into balls and then shape them into 1 cm thick patties (approximately 1/2 inch) on a floured surface. Lay them side by side on two baking sheets lined with parchment paper. Leave to rise for 15 minutes.
Meanwhile, rinse the potatoes thoroughly and cut into 5 mm thick slices (approximately 1/4 inch). Finely chop half the rosemary.
Brush the dough surface with a little salt water. Place a potato slice in the center. Shower with chopped rosemary and season with pepper.
Bake in a preheated oven at 220°C (approximately 425ºF) until golden brown (about 15 minutes).
Serve hot or cold.
